NOTE: This meal only takes 25 – 35 min if you are serving 2 people. This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served. I also had to substitute this recipe a little based off of my Gas Stove.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything. Here is what I had my kids do.

Fold laundry and put away.

Start working on homework and complete their 30 minutes of reading each day.

Prepare the Ingredients. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Stem, seed, and slice red bell pepper into 1/4″ strips. Mince garlic. Rinse peas and pineapple under warm water if still frozen. No need to keep peas and pineapple separate. Rinse chicken breast, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Make the Cauliflower Rice. Place cauliflower in resealable bag and remove as much air as possible, leaving open a 1″ gap for air to escape. Pound with a heavy pan or mallet until it resembles coarse grains, a little larger than rice. Don’t worry if some stem pieces remain larger.

Cook the Cauliflower Rice. Place cauliflower rice in small pot with 1 cup water over medium heat. Cook, stirring often, until tender and water has evaporated, 20 – 25 minutes. Season with 3/4 tsp. salt and remove from burner. Cover and set aside. While rice cooks, sear chicken.

Cook the Chicken. Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place chicken breasts in hot pan and cook 5 – 6 minutes per side until golden brown and chicken reaches a minimum internal temperature of 165 degrees. (I only had to cook my chicken for 4 minutes on each side, any longer and it started to burn.) Transfer to a plate and rest 5 minutes. Reserve pan for making sauce in next step; no need to wipe clean.

Make the Sauce. Heat 2 tsp. olive oil in pan used to cook chicken over medium-high heat. Add garlic and ginger to hot pan and cook 30 seconds, while stirring, until fragrant. Add red bell pepper strips and cook 1-2 minutes, while stirring, until slightly softened. Add coconut milk and half the curry paste to pan and bring to a simmer. Simmer 2-3 minutes until sauce thickens slightly. Stir in peas and pineapple and cook 1 minute until warmed through. Taste, and add remaining curry paste if desired. (NOTE:The curry was more solid than a paste for me, so make sure to stir the curry in until it all melts or you will get a mouthful of curry that may look like a pepper. Also, if you don’t like extremely spicy food, don’t put in the second half of curry.)

Plate the Dish. Place a serving of cauliflower rice on a plate. Add sauce and veggies to plate, and serve cooked chicken on top of sauce.

This meal was good and really spicy. The chicken had a nice caramelized texture on the outside, but still juicy on the inside. Recommend mixing the sauce with the cauliflower as well to add more flavor. Enjoy!

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